# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice (200 g)
02 - 1 ½ cups water (360 ml)
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tablespoon toasted sesame seeds (optional)
→ Assembly
10 - 4 sheets nori (seaweed)
→ For Serving
11 - Soy sauce or tamari (for gluten-free option)
12 - Pickled ginger (optional)
13 - Wasabi (optional)
# How-To Steps:
01 - Rinse the sushi rice under cold water until water runs clear; drain thoroughly.
02 - Combine rice and water in a small saucepan; bring to a boil, cover, reduce heat and simmer for 18–20 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
03 - In a small bowl, combine rice vinegar, sugar, and salt; gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
04 - Place one sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap.
05 - With wet hands, evenly spread one-fourth of the rice over the nori, leaving a 1-inch (2.5 cm) border at the top edge.
06 - Line avocado slices, cucumber, and optional carrot sticks along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
07 - Using the bamboo mat, roll the sushi tightly away from you, pressing gently to form a compact roll. Moisten the top border with water to seal.
08 - With a sharp, dampened knife, cut each roll into 6 to 8 equal pieces.
09 - Present rolls with soy sauce or tamari, pickled ginger, and wasabi according to preference.
